Ingredients:
1 container of condensed milk (395 g)
1 box of cream milk (200 g)
500 ml of whole milk
Vanilla essence to taste (optional)
Preparation Mode:
In a blender, add condensed milk, cream and whole milk. Beat well until all the ingredients are completely mixed and the consistency becomes even. This step is essential to ensure that the final texture of the ice cream is creamy and free of ice crystals.
If desired, add a few drops of vanilla essence to give an extra touch of flavor to the ice cream. This ingredient is optional, but it gives a gentle aroma and taste that combine perfectly with the creamy base.
Transfer the mixture to a container that can be taken to the freezer. Prefer rectangular or square containers with lids, as they facilitate storage and prevent ice crystals from forming on the ice cream surface.
Place in the freezer and let freeze for approximately 4 hours, or until ice cream is firm. Moving is not necessary during this period, which makes the process even more practical.
After this time, your homemade ice cream will be ready to be served! Use an ice cream spoon to make balls and serve in bowls or cones. You can finish off with toppings of your choice, such as chocolate broth, crushed chestnuts or fresh fruit.
